A unique nutty flavored chiffon cake from the black glutinous rice flour. The unique flavor is further developed with the thick coconut milk and coconut oil used in the recipe. A truly South-East Asian treat!
In a large mixing bowl, add in egg yolks, coconut milk and oil. Whisk well.
Sift in flour, black glutinous rice flour and salt into the egg yolk batter. Mix well and set aside.
In another mixing bowl, beat the egg whites till frothy like bubble bath. Gradually add in sugar in 3 batches. Beat on medium high speed until nearly stiff peaks (peak should be slightly slanting with a firm hook. When you overturn the mixing bowl, the meringue will not fall out of the bowl).
Take 1/3 of the egg white meringue, mix into the egg yolk batter using your whisk, in a gentle cutting motion, while rotating the bowl.
Fold in another 1/3 of the meringue using a spatula gently while rotating the bowl. Continue to fold in remaining meringue.
Pour the batter into 8" chiffon tube pan from a little height. Shake the pan gently against your counter top to smooth out the top of the batter.
Bake in preheated oven 160C for about 60-70 mins. If you are not sure if it's well baked, you can bake longer (around 70 mins) as chiffon cakes are better baked longer than underbaked.
Remove pan from oven once baked. Invert to cool completely before removing the cake from the pan.
Recipe adapted from Mimi Bakery House. This makes an 8" cake.I am using coconut sugar because of my gestational diabetes. Coconut sugar has lower GI, which can be used interchangeably with caster/brown sugar.I have also reduced the sugar drastically, so the cake tastes just nicely sweetened. For more well-received taste, you can use 80-85g sugar.Temperature depends on oven. My oven tends to be a little too hot, so I usually adjust 10C lesser than on recipe, so I have baked this chiffon cake at 150C for 70 mins. Please adjust the temperature according to your oven :)
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